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Overhead view of a bowl of easy shrimp ceviche with chunks of shrimp, red onion, cucumber, avocado, and tomatoes.

Easy Shrimp Ceviche

mylifeinbalancegroup.com/shrimp-ceviche/
This bright and citrusy shrimp ceviche is ultra flavorful and perfect for summer.
Prep 20 minutes
Cook 0 minutes
Total 20 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Cutting board
  • Sharp knife
  • large mixing bowl
  • Silicone spatula
  • medium mixing bowl

Ingredients

For the Shrimp

  • 1 pound raw shrimp (deveined, peeled)
  • ¼ cup fresh lime juice (juice from approximately 2 large limes)
  • ¼ cup fresh lemon juice (juice from approximately 2 large lemons)

For the Vegetables

  • 1 large avocado (approximately 10 ounces)
  • 1 cup diced red onion
  • 1 cup diced cucumber
  • 1 cup diced fresh tomatoes
  • 2-4 tablespoons diced fresh jalapeño (approximately 1 medium pepper)
  • ¼ cup finely chopped cilantro (approximately half of 1 bunch)
  • ½ cup fresh lime juice (juice from approximately 4 large limes)
  • salt (to taste)
  • freshly cracked black pepper (to taste)

Serving Suggestions (All Optional)

  • saltine crackers
  • tortilla chips
  • hot sauce
  • lime wedges

Instructions

  • Place 1 pound raw shrimp on cutting board. Chop shrimp into bite-sized chunks. Transfer shrimp to large mixing bowl.
  • Pour ¼ cup fresh lime juice and ¼ cup fresh lemon juice over chopped shrimp. Carefully stir or toss shrimp to cover all pieces in citrus juices, then set bowl aside. Let shrimp tenderize 15 minutes.
  • While shrimp tenderizes, place 1 large avocado on cutting board. Cut avocado in half vertically, then remove pit and discard. Scoop out flesh of avocado and place on cutting board. Discard skin.
  • Dice avocado flesh, then transfer avocado to medium mixing bowl. Add 1 cup diced red onion, 1 cup diced cucumber, 1 cup diced fresh tomatoes, 2-4 tablespoons diced fresh jalapeño, ¼ cup finely chopped cilantro, and ½ cup fresh lime juice.
  • Gently mix vegetables together until well incorporated, being careful not to mash avocado if possible.
  • After shrimp has tenderized 15 minutes, transfer vegetable mixture into large mixing bowl with shrimp. Add salt and freshly cracked black pepper, then carefully stir ingredients together until well incorporated.
  • Taste mixture and add salt or pepper as desired. When satisfied with flavor, transfer ceviche to serving bowl and serve immediately with saltine crackers, tortilla chips, hot sauce, and lime wedges.

Recipe Notes

  • Shrimp: Any size shrimp will be fine.
  • Tomatoes: Roma and cherry tomatoes work well here, but any type of tomato is fine.
  • Jalapeño: For a more mild heat, remove the stem, seeds, and core of the pepper before dicing it. For more heat, leave the seeds in the pepper and use them in your ceviche.
  • Citrus Juice: Use the exact amounts of lime juice and lemon juice outlined here. If you use too little, the shrimp will not cure properly to be safe to consume. Too much, the shrimp will toughen and become rubbery.

Nutrition Information (Approximate)

Serving Size: 1 serving (ceviche only)Calories: 158calProtein: 12gFat: 8gSaturated Fat: 1gTrans Fat: 0.01gCholesterol: 95mgSodium: 435mgPotassium: 504mgTotal Carbs: 12gFiber: 4gSugar: 3gNet Carbs: 8gVitamin A: 543IUVitamin C: 30mgCalcium: 64mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/shrimp-ceviche/